I wish I had some Atlanta food related stuff to offer lately, but I’ve only been in town two days out of the last eleven. I’m very eager to hit up some food around town, so maybe I ca visit a few spots tomorrow before I head back out of town Monday morning (ugh).
To only make matters worse, I’m going to give you a Thanksgiving post, as if you haven’t seen one of those lately.
But at least I’m knocking another recipe out in the Bon Appétit series – Sourdough Stuffing with Sausage, Apples, and Golden Raisins. Not sure if I mentioned in on here before, but after my last Bon Appétit post, a publicist who works for BA/Condenast emailed me to tell me they were keeping up with my series, which is obviously flattering, and provides a bit of motivation to keep it up. And if Bon Appétit is reading this post and wants to put one of my dinner parties in their magazine (you know, one of those spreads where everything looks perfect and everyone has that Stepford wife smile?), just click on the “Contact Me” link to the right of this post.
—
This recipe is very easy, so I’ll burn through it quick. Cut up sourdough and toast it slightly in the oven.
Cook the celery and onions as your brown the sausage.Then peel the apples (I used three Granny Smith), cube them, then sauté the apples in the sausage fat.
Mix up the bread with the onion, celery, cooked apples, and sausage.
Cook the herbs in the fat for a few seconds, then add them, plus all the fat, eggs, and chicken stock to the bowl and mix thoroughly.
I forgot to add the raisins and realized it after I had already put the stuffing in the oven. I ended up just sprinkling them on top which resulted in quite a few burnt raisins.
The raisin mistake made a big difference as it made the stuffing very bitter on the top layer. But other than that, it quite satisfying. The apple was close to the color of the bread, so each apple bite was an unexpected sour and sweet surprise.
The best part was the leftovers. I like leftover stuffing better, once the whole deal is really soft. I decided a stuffing omelet was in order, featuring gruyere. I think omelets are way too underutilized when it comes to leftovers. There aren’t many Thanksgiving side dishes that wouldn’t be at least decent in an omelet.
I would eat an omelet with any of the following fillings: cranberry sauce, turkey, gravy, mashed potatoes, pearl onions, and mac ‘n cheese. I guess carrots and green beans don’t sound like the best mix, but you get my point.
This omelet was awesome by the way. Almost as good as my leftover chili omelet today.
